Nanaimo Bars

Okay, I’m going to level with you, this is the only recipe that I will justify using custard powder. It’s essential to get that eggy yellow color and somewhat fake custard flavor that is a defining factor in a nanaimo bar.

This was my favorite dessert as child and would often request it for Christmas and holidays. There is something very satisfying about a well-made nanaimo bar. The ratios have to be spot on and you shouldn’t play around with them. I like a nice thick base that is soft but still has bite. The middle layer should be just slightly less and the thinnest layer is the chocolate on top. A nice, shiny chocolate glaze that has some snap is ideal.

I have only recently acquired this recipe and I can report that I will never try another recipe after this one. It is perfect, traditional, and although it’s no longer my favorite dessert, it still has a special place in my heart.

Yield: 25 Bars

Ingredients:

Base layer:

190 g butter

110 g sugar

68 g cocoa powder

2 eggs

341 g graham crumbs

70 g walnut pieces

136 g shredded sweetened coconut

Creamy layer:

240 g butter

120 ml 35% cream

48 g custard powder (such as Bird’s)

480 g icing sugar

Chocolate glaze layer:

6 oz good quality dark chocolate

1 tsp white corn syrup

½ cup butter

Procedure:

For the base layer

Line a 9 x 13” baking pan with parchment and set aside.

Over a bain-marie, combine butter, sugar and cocoa powder and mix until melted and combined. Add eggs and mix until mixture becomes thick and homogenous.

Combine remaining ingredients for base and add to the chocolate mixture.

Using your hands at first, spread mixture evenly over bottom of baking pan. Then use an offset spatula to create a nice even layer.

Bake in a 350° F oven for about 10 minutes or until mixture JUST looks baked. (I hate an overbaked nanaimo base!)

Cool.

For the creamy middle layer, it’s very simple…

Whip everything together on high until the mixture is light, creamy and spreads evenly.

Using that offset spatula again, create a nice smooth layer over top of the cooled base.

Refrigerate.

For the chocolate glaze

Put your ingredients over an bain-marie and take off JUST before fully melted. (you don’t want to overheat the chocolate) And let it finish melting on the counter.